Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 4 tablespoons of gochujang, 2 tablespoons of fish sauce, 2 tablespoons of lime juice, 1 tablespoon of finely chopped palm sugar, 1/4 cup of coconut milk, 4 minced garlic cloves, and 1 tablespoon of grated fresh ginger.

2. 2

   Add 800 grams of chicken thighs, cut into 1-inch pieces, to the marinade, ensuring all chicken pieces are well coated, then cover and refrigerate for at least 2 hours or up to 6 hours.

3. 3

   Thread the marinated chicken pieces onto 12 pre-soaked bamboo skewers, leaving a small space between each piece to ensure even cooking.

4. 4

   Prepare a charcoal grill for medium-high heat, ensuring the coals are glowing red with a thin layer of ash, then brush the grill grates with 1 tablespoon of vegetable oil to prevent sticking.

5. 5

   Place the chicken skewers on the hot grill and cook for 4 to 6 minutes per side, turning occasionally, until the chicken is thoroughly cooked through and has developed a slight char and glossy glaze.

6. 6

   Remove the grilled chicken skewers from the heat and arrange them on a serving platter, then sprinkle with 1/4 cup of fresh chopped cilantro before serving immediately.